What did you make them in Chookie - a muffin top tray?
You haven't posted a recipe for sour dough hot cross buns have you?
Judy, very clever of you to detect that I used the Muffin top trays. I did this as the dough was very soft and I knew it would spread.
I haven't posted a recipe as I was playing around trying to get a light SD bun. All the ones that I have tried ( bought ) are very very heavy. I made the slack dough to see if it would rise more and therefore be lighter.
this is what I did
500 g bread flour, used Laucke premix
450 g, active starter
1 egg
1teaspoon of sugar 30 g butter
100 mls. Warm milk
300 g. Fruit of choice, included my mixed peel.
4 teaspoons of mixed spices ( I used my TMX Quatre Epices)
Could add 1 teaspoon of improver.
Knead flour, starter, egg, sugar and as much of the warm milk as needed to make a soft dough, for 4 minutes.
Add fruit and knead for 1 minute
Let rise until double. ( Mine took about 4 hours. ) I left it in TMX bowl.
Knead for 1 minute with spice added.
Form into 12 large buns or 15 smaller.
Place on tray , brush with egg wash and cover with plastic to double. ( could place in large muffin tins )
Pipe X on just before going into oven.
Bake at 200 for about 20 mins.
Note
I started these at 9 am and put them in the oven at 5 pm. They really should have had another hour to rise. The spice tends to retard the rising. They tasted great, were still quite fresh the next day , and not as heavy as the bought SD Buns.
I noticed in the bun test done by the Melb Age Newspaper, that no SD buns were tested only one which was part SD. That would be with yeast to help it along.
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